A delicious recipe with healthy and gluten-free ingredients, ideal for intolerant people but not only. You can decorate with dried fruit, chocolate chips or other.
I don’t usually use butter but oil for my cakes. In this case, an excellent butter with mountain milk makes the difference.
Perfect for breakfast or as an afternoon snack, these muffins, prepared with quality ingredients are worth trying.
How to have the perfect dome on your muffins? As many of you know, the little trick is let the dough rest in the fridge for about 10-15 minutes. The thermal shock, once placed in the oven, creates this lovely effect.
Gluten free chocolate muffins: Ingrendients
Makes 8-10 muffins
80 g (3 oz) high quality butter
200 g (7 oz) dark chocolate, 70%
2 free range organic eggs
80 g (3 oz) raw coconut sugar
80 ml (3 fl oz) brown rice milk
300 g (11 oz) brown rice flour
1 tsp gluten free baking powder
1 tbsp unsweetened cocoa powder
80 g (3 oz) dark chocolate chips
Gluten free chocolate muffins: Method
- Preheat the oven to 180°C/Gas Mark 4.
- Melt the butter. Turn off the heat and add the chocolate, then leave to cool.
- Beat the eggs with the sugar until you get a clear mixture. Add the plant based milk and melted chocolate.
- Add the sifted flour, baking powder, cocoa and blend to combine. Add the chocolate chips, then pour into cupcake or muffin cases and bake for 25 minutes.